Roasted Baby Potatoes with Tofutti Ricotta and Vegan Sausage
adapted from a recipe by Chef Fabio Viviani
20 baby red potatoes
1/3 cup extra virgin olive oil, divided
8 ounces ground vegan sausage
1/3 cup chopped fresh rosemary
1/3 cup chopped fresh sage
1/4 cup chopped fresh parsley, plus more for garnish
Salt and fresh ground black pepper
8 ounces Tofutti (vegan) ricotta cheese
2 ounces vegan Parmesan cheese
extra virgin olive oil
Preheat oven to 475º.
Boil potatoes 5 minutes until firm.
Cut in half and trim bottom of each half so potatoes can stand.
Carve a hole in potatoes with melon baller to hold filling.
In skillet, heat 2 tablespoons olive oil.
Crumble and cook sausage over medium heat.
Meanwhile, toss potatoes with remaining olive oil and herbs in bowl.
Season with salt and fresh ground black pepper to taste.
Place potatoes in baking dish.
Mix cooked sausage, ricotta and Parmesan.
Season, if desired, with salt and fresh ground black pepper.
Spoon filling into potatoes.
Bake until crispy, approx. 10-15 minutes.
Top with chopped parsley and additional grated Parmesan if desired.
Drizzle with olive oil, season with fresh ground black pepper and serve.